Oh the sweet summertime. The flowers are surrounding us with colour and scent, and as the season rolls along, we are enjoying the many fresh fruits and vegetables that are in season.
The flavours are at their peak, and we have been waiting all year for these tastes. Some of my best food experiences have been at a picnic, deck party or on the beach.
Who wants to run for food when you are all settled into an outdoor oasis? Easy-to-eat finger food and refreshing drinks hit the spot when it comes to warm weather menus, along with biting into a fresh peach or nectarine, a ripe red cherry or a juicy watermelon. Here are my favourites.
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Berry lemonade
This drink is so easy and refreshing, a sensational summer beverage. You could add some spirits of your choice if desired. Mix a pitcher of homemade or use store bought lemonade premixed or frozen concentrate. Add ice and fresh berries, let sit for 10 minutes and then pour.
Fizz things up by mixing this alternative in a pitcher.
- 1 c. lemonade 250 mL 1
- 4 c. club soda 1 L
- fresh berries to garnish
Stir together and cheers!
Source: Simple and Delicious Magazine
Lemon zinger protein smoothie
I have been making a variation of this smoothie for many years but have recently been attempting to add more protein.
Hemp seed is now more available in our stores and is easily incorporated into menus without changing the flavour and offering a boost of nutrition.
I did not realize that just two tbsp./30 mL provides approximately 10 grams of protein, so I’m now adding it to my morning or midday food boost. Also, I have an abundance of fresh parsley, so this drink is a win-win.
- 1 lemon, squeeze and use the juice 1
- 1 tbsp. cold pressed extra virgin olive oil (check the labels) 15 mL
- 2 tbsp. chopped fresh parsley 30 mL
- 1 tbsp. chopped fresh ginger root 15 mL
- 2 tbsp. hemp seed 30 mL
- 1 frozen banana 1
- water to make the mixture the desire consistency. Start with at least 1/4 c. 60 mL
Put all the ingredients in a blender and mix until smooth.
Note: if your banana is not frozen, simply add three or four ice cubes to the mix. It’s so refreshing. Makes one large or two small cups.
Orange fruit dip
This dip is a hit whenever it is served. Have the recipe available to share. It’s something I have enjoyed since my childhood.
- 6 c. prepared fruit such as berries, red and green grapes, fresh pineapple chunks 1.5 L
Dip
- 1 (4 serving size) pkg of vanilla instant pudding 1
- 1 container (1 L) of whipped toppings such as Cool Whip 1
- 1/2 c. freshly squeezed orange juice (this is the ticket to flavour; it takes about three large oranges to get enough juice) 125 mL
Take whipped topping out of the freezer. Make vanilla pudding mix to package directions using 1/2 c. (125 mL) less milk. Empty the whipped topping into a mixing bowl. Stir in the prepared pudding and juice. Stir until well combined. Let stand in the refrigerator for a few hours or overnight.
Prepare the fruit and store until ready to serve with the dip. Store the extra dressing in the refrigerator and enjoy for up to a week. Serves six.
Shrimp dip
This dip is excellent with fresh cut vegetables or your favourite cracker. It’s easy to serve and very refreshing.
- 1 small onion finely diced or equivalent of green onions 1
- 1 (8 oz/250 g) softened cream cheese brick 1
- 2 tbsp. ketchup 30 mL
- 2 tbsp. Worcestershire sauce 30 mL
- 2 tbsp. mayonnaise 30 mL
- 2 (100 g) small cans of medium shrimp, drained 2
In a blender or Bullet, blend the first five ingredients together. Then add the drained shrimp. Blend and chill for a few hours before serving. This dip is quite thick. Serves six.
Old fashioned peanut butter cookies
Other than ginger snaps, I am a peanut butter cookie girl. With that little hit of protein, I feel less guilty, and these cookies have staying power. They are excellent for eating outdoors because they are not sticky so the sand is not attracted to your fingers.
I like this simple cookie because we are getting our sugar from fresh seasonal fruits, which are a great accompaniment to this treat.
- 1 1/2 c. all-purpose flour 375 mL
- 1/2 c. butter unsalted, room temp 125 mL
- 1 c. peanut butter (smooth peanut butter works best, not natural kind that separates) 250 mL
- 1/2 c. brown sugar, lightly packed 125 mL
- 1/2 c. sugar 125 mL
- 1 tsp. vanilla extract 5 mL
- 1 egg large, room temp 1
- 3/4 tsp. baking powder 3 mL
Preheat the oven to 350 F(180 C).
In a mixing bowl, sift the flour and baking powder together and then whisk to combine.
In another large bowl, cream the butter and sugars with a mixer. You can add an optional 1/4 to 1/2 tsp. sea salt.
Add peanut butter and mix until incorporated.
Mix in egg and vanilla extract and then add in the flour mixture and beat until incorporated.
Roll dough into one inch balls and place on baking sheet lined with parchment paper.
Flatten cookies with a fork or a spoon because this allows them to cook better.
Bake cookies for about 10 minutes.
Allow cookies to cool completely on baking sheet. They need to set up before being moved.
Notes: If your peanut butter is not on the salty side, add 1/4 to 1/2 tsp. of salt to the batter.
Makes approximately 20 cookies. Source: www.preppykitchen.com.
Zesty slow cooker chicken barbecue
A slow cooker is a summertime staple at our house. Prepare this great twist on basic barbecue chicken with little time and effort, allowing the cook to enjoy the day rather than heating up over a grill. Throw the chicken breasts in frozen and serve with a potato salad and/or coleslaw.
- 6 frozen skinless, boneless chicken breast halves 6
- 1 455 mL bottle barbecue sauce 1
- 1/2 c. Italian salad dressing of your choice 125 mL
- 1/4 c. brown sugar 60 mL
- 2 tbsp. Worcestershire sauce 30 mL
Place the chicken in the slow cooker. In a mixing bowl combine the barbecue sauce, Italian salad dressing, brown sugar and Worcestershire sauce. Pour barbecue sauce mixture over chicken.
Cover and cook on low for six to eight hours or on high for three to four hours.
Once the chicken is cooked, simply shred to serve in fresh buns. Serves six.
Source: www.allrecipes.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
